304 and 316 Stainless Steel

[Kalita]

From past posts I saw a dialogue started, and good info given.

I'm wondering if any of have any experience to share with:

304 Stainless Steel for 2% brine vegetable ferments.

Yes, 316 is clearly the better choice, but expensive and hard to find.

Does anyone have any first hand experiences they can share?

Thank you,
Lauren